The Story:
Today is National Chocolate Cupcake Day! Didn’t know? Neither did I until a reader asked me what I was making for the day…whoopsy!
Now, most people make their Chocolate Hazelnut desserts with Nutella, and I have! But for this one I wanted to use some hazelnut creamer instead…
Chocolate Hazelnut Cupcakes
Servings 24 cupcakes
Ingredients
Chocolate Cake:
- 1 bod Devil's Food Cake Mix
- 1 small pkg. chocolate instant pudding mix
- 4 eggs
- 2/3 C. oil
- 1 C. buttermilk or milk
- 1/2 C. sour cream
- 2 tsp. vanilla extract
Chocolate Hazelnut Buttercream:
- 1 C. butter softened
- 2/3 C. unsweetened cocoa powder
- 1/4 C. hazelnut coffee creamer powder Coffee-Mate
- 1 tsp. vanilla extract
- 1 Tbsp. milk
- 2-3 C. powdered sugar
Crushed hazelnuts for decoration
Instructions
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1. Preheat oven to 350 degrees and line pans with cupcake liners.
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2. Sift cake mix and pudding mix into a small bowl and set aside.
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3. In a large bowl combine all other Cake ingredients.
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4. Add cake mix and pudding mix and stir until smooth.
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5. Fill cupcake liners 3/4 full and bake for 16-22 minutes or until an inserted knife comes out clean.
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6. Buttercream: Beat butter. Add cocoa powder, creamer powder, vanilla extract and milk and beat again. Slowly add in powdered sugar until you reach your desired consistency. Add more milk or hazelnut creamer if needed.
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7. Pipe onto cooled cupcakes and top with hazelnuts.
I just made the chocolate banana cupcakes last night & they are almost gone. They were yummy! As soon as I get some hazelnut creamer, I am definitely gonna give these a try. Thank goodness for National Chocolate Cupcake Day when you get delicious ways to celebrate.
Looks delicious!
Hello! I was looking for a recipe of a German Choco cupcake and when I found one in your site, I was an instant fan! Your cupcakes are so good to look at and I can’t wait to try one of your recipes. 🙂 Please don’t stop. You are inspiring. 🙂
Hazelnut creamer! What a great idea! These look delicious!
Hey Lizzy!
I really love your recipes, but I’d wish you would make more without cake mixes because there are so many chemical additives in these cake mixes and I prefer to know and to decide what I put into the cake. And I don’t think it’s a lot more work. In addition we don’t have the same cake mixes like you do in the USA, similar ones, but I don’t like using them. I think it reduces a fun part about baking.
These chocolate hazelnut cupcakes look delicious though! 🙂
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I have to say this, for you and for the other people to know:
I religiously check every food and dessert blog I follow, pining and saving the recipes I think I would love, but I seldom have the chance to bake them. I saw this recipe at work, I saved it and two days ago when I had the baking itch at its fullest, I remembered how easy this recipe appeared. Oh, my God. My favorite cupcakes yet! My family loved them. It yielded for almost 28 standard cupcakes and everyone kept grabbing seconds and third. Needless to say they lasted ne day 🙁 but we adored them so much they keep telling me when would I be able to try another of your easy and delicious recipe.
So, if you were like me, juat saving and longing for these cupcakes, wait no more, I tell you, they are worth every minute.
And to you, Lizzy, thank you very much!
What does the ” C.” measurement stand for?
C stands for Cup!
These are awesome, chocolate and hazelnut is the best flavor combo ever. I’ve featured this recipe on my blog, hoping that you don’t mind, but if you do, please contact me and I’ll remove it. All the best.
Just try to only use one photo and link the photo back to my site, thanks!
Made these AND your Cake batter cupcakes this morning. You are a Cupcake God.
Thanks so much! Glad you liked them!
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I made these and took it to the office for someone’s leaving do… it was the favorite for many… 🙂 I did the frosting exactly as described, however, I personally prefer the frosting with the butter & cream cheese combination… do you think it would work in this case with the coffee creamer?